Filter coffee, explained

“Filter” on a bag tells you the roaster has developed the coffee for brewing without pressure: pour-over, batch brewer, cafetière, AeroPress. These roasts are usually lighter, which preserves acidity and aromatics.

Washed, natural, honey

Processing describes how the fruit was removed from the seed. Washed coffees tend to be cleaner and brighter; naturals are fruitier and heavier; honey sits between. We record the base process separately from fermentation descriptors like “anaerobic”, because they describe different things.

Grind options

Many roasters offer a filter grind and a cafetière grind. They are not interchangeable. We list each as its own variant.

Start with a washed Ethiopian or Kenyan if you like brightness, or a Peruvian or Honduran if you prefer gentle sweetness.